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dc.contributor.authorAdegunwa, M.O.
dc.contributor.authorOloyede, I.O.
dc.contributor.authorAdebanjo, L.A.
dc.contributor.authorAlamu, E.O.
dc.date.accessioned2019-12-04T11:36:10Z
dc.date.available2019-12-04T11:36:10Z
dc.date.issued2019
dc.identifier.citationAdegunwa, M.O., Oloyede, I.O., Adebanjo, L.A. & Alamu, E.O. (2019). Quality attribute of plantain (Musa paradisiaca) sponge-cake supplemented with watermelon (Citrullus lanatus) rind flour. Cogent Food & Agriculture, 5(1), 1-17.
dc.identifier.issn2331-1932
dc.identifier.urihttps://hdl.handle.net/20.500.12478/6130
dc.descriptionOpen Access Journal; Published online: 07 July 2019
dc.description.abstracthis study is aimed at supplementing Watermelon rind flour (WF) into cakes production with Plantain Flour (PF). Six cake samples were produced from the composite mixture of PF and WF in varying proportions of 100:0, 90:10, 80:20,70:30, 60:40 and 50:50. The composite flour of plantain-watermelon rind was evaluated for proximate, functional and pasting properties while the cakes were assessed for proximate, texture and sensory qualities using laboratory standard methods. The water absorption capacity (WAC) of the composite flours has a significant (P < 0.05) increase as the volume of WF increases from 0 to 50%. Cake produced from PF substituted with 50% WF has the highest value of protein (10.58%). The substitution of 10% of WF showed the highest score rating by the panelist in overall acceptability (7.60). This study has provided the recipe for the formulation of quality cake with PF and WF that could be acceptable by consumers.
dc.format.extent1-17
dc.language.isoen
dc.rightsCC-BY-4.0
dc.subjectPlantains
dc.subjectFlours
dc.subjectWatermelons
dc.subjectCakes
dc.subjectProximate
dc.subjectFood Additives
dc.subjectIngredients
dc.titleQuality attribute of plantain (Musa paradisiaca) sponge-cake supplemented with watermelon (Citrullus lanatus) rind flour
dc.typeJournal Article
dc.description.versionPeer Review
cg.contributor.crpAgriculture for Nutrition and Health
cg.contributor.affiliationFederal University of Agriculture, Abeokuta
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.coverage.regionAfrica
cg.coverage.regionWest Africa
cg.coverage.countryNigeria
cg.creator.identifierAlamu Emmanuel Oladeji: 0000-0001-6263-1359
cg.researchthemeNUTRITION & HUMAN HEALTH
cg.isijournalISI Journal
cg.authorship.typesCGIAR and developing country institute
cg.iitasubjectNutrition
cg.iitasubjectPlantain
cg.journalCogent Food & Agriculture
cg.howpublishedFormally Published
cg.accessibilitystatusOpen Access
local.dspaceid106401
cg.targetaudienceScientists
cg.identifier.doihttps://dx.doi.org/10.1080/23311932.2019.1631582


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